Stout Pot Roast Over Mashed Potatoes with Peas and Carrots
A bottle of bourbon stout beer takes this pot roast from tasty to extraordinarily delicious. So who am I to deny bourbon and beer in my cooking?
Ingredients
3 tablespoons all-purpose flour
2½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (5-pound) boneless chuck roast
2 tablespoons olive oil
2 cups sliced yellow onion (about 2 medium onions)
1 (12-ounce) bottle bourbon stout beer
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 clove garlic, crushed
2 bay leaves
½ teaspoon dried thyme
3 medium carrots, peeled and cut diagonally into 1-inch pieces
1 (10-ounce) package frozen peas, thawed
Package of Onion Rolls (or hamburger onion buns)
Buttery Mashed Potatoes
Instructions
Preheat oven to 350°.
In a shallow bowl, combine flour, salt, and pepper. Dredge beef in flour mixture. In a large enamel-coated cast-iron Dutch oven, heat oil over medium-high heat. Add beef; cook until browned on all sides, 5 to 6 minutes. Remove from pot.
Add onion to Dutch oven; cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire, garlic, bay leaves, and thyme; bring to a boil. Return beef to pot; cover with lid.
Bake until beef is tender and flakes easily with a fork, 2½ to 3 hours. Remove from oven; add carrots. Cover and bake until carrots are tender, about 30 minutes more. Add peas; cover and let stand for 15 minutes. Discard bay leaves.
Place warmed top of onion roll face down on plate.
Serve with buttery mashed potatoes and spoon pieces of roast, gravy over top.
